When we cook at Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour which makes our food taste so good and it is what differentiates good cooks [...]
My butchers, Barry and Mario from Kirkpatrick's Butchers at the South Melbourne market, sell the most delicious and tender racks of lamb which I frequently buy for a simple and quick mid-week dinner. The butchers sell them, 2 ways, ‘frenched’ or ‘unfrenched’. ‘Frenched’ is the term used to describe the process of cutting the fat [...]
Makes approx 300ml. The classic Italian pesto is traditionally made with basil, pine nuts, garlic and Parmigiano Regianno. Pesto is a classic condiment in the modern Australian kitchen and is now made with endless combinations, such as parsley and basil, coriander, rocket, sorrel, Warragul greens, Australian native vegetables, capsicum and macadamias or pistachios. The version [...]
This beautiful home-made mayonnaise enhances everything it touches, with its custardy richness and delicate tang that gives a clean and clear flavour that commercial mayonnaise does not have. When making this sauce, do remember to take your time and go slowly, drop by drop, at the beginning for the addition of the oil. The whole [...]
This is a quick and easy everyday prawn curry which also makes a lovely entrée for a special lunch or dinner with friends. I hav eincluded the Green Curry Paste recipe at the end of this. Serves 4 400g broccoli, cut into tiny, mouth-sized florets 1k large, raw Queensland prawns 60g butter 4 tbsp extra [...]
Tapénade is a rich olive paste with a full-flavoured taste that comes with the addition of garlic, anchovies and capers. Originally tapénade was made with a mortar and pestle; you may choose to hand chop the ingredients, if you like a coarse texture, or alternatively use a food processor or kitchen whiz wand. You may [...]
Croatian Ajvar is a popular dipping sauce which is served with meats, and particularly ćevapčići, or chevapi sausages, meatballs, chicken and sausages and Mediterranean vegetables. Ajvar is a capsicum pepper-based condiment with aubergines, garlic and chilies, which also is lovely as a spread; I loved it. You can see it here nestled into the meat [...]
This pickle is a good match with cold meats such as salami and ricotta, tossed through salads or with barbecued fish. When the pickles are finished, keep the jar of brine in the fridge. Whisked with some extra virgin olive oil, it makes a lovely salad dressing. Make 2 x 500ml jars Ingredients Brine 2 [...]
I thought you might like to try this dish now that sorrel is back in season. It looks like a long recipe, but it may be prepared in stages and is really very simple. It is a perfect dish for Spring and Summertime entertaining. Serves 8 8 x 120g ocean trout fillet, sashimi grade, pin [...]
Our Melbourne quince season seems to be so short that you need to be quick to buy nice, firm, yellow quinces. If you are really lucky, you may have a friend with a tree laden with too many fruit and so happy to share. That is not me unfortunately, so I need to keep an [...]
